Pumpkin Cannelloni

Pumpkin recipes were sorely missed on Contentedness Cooking. But not any longer: Here is my recipe for Pumpkin Cannelloni. The Pumpkin Cannelloni come with a filling made from pumpkin, onions, and cranberries and are topped by an amazing almond crust. Surely not one of the usual pumpkin recipes.

Contentedness Cooking exists only since earlier this year and because of that I so far missed out on all the special fall and winter/Christmas recipe opportunities you have during those times.

One of the most striking (in retrospect) consequences of this that I was so far having zero pumpkin recipes. And, I have to admit it, I had never even cooked pumpkin myself.

Well, needless to say that first contact between me and pumpkin turned out worse for the pumpkin. Not long after I took it home, it got chopped up and its seeds removed. The poor thing – but in the end it turned into an amazing pumpkin dish so there is hardly any reason for it to complain.

Joking aside, I had given my very first pumpkin recipe some thought. Of course you can find pumpkin recipes all over the web: pumpkin bread, pumpkin pie, pumpkin soup – you name it. And if you know Contentedness Cooking for a while now, you can certainly see that I preferred to go down the routes not taken by many people.

I still had quite a number of the gluten-free cannelloni from my earlier Quinoa Cannelloni recipe – wouldn’t it be nice to fill them with a stuffing based on pumpkin for a change? Pumpkin Cannelloni? So with pumpkin cooked and mashed (yes, done by hand! If you are super lazy you can also buy organic pumpkin puree without preservatives.), the next step was to pimp it up a bit:

Freshly roasted onions and cranberries add a wonderful sweet and hearty flavor combination to the filling – all completely natural. I simply love these and think that there is no more satisfying than such a vegan and gluten-free food from all-natural ingredients.

That’s not all, however. For a complete recipe for pumpkin cannelloni, you still need a sauce (or crust) – and I had always wanted to follow through with an idea that was lingering in my head for quite some time.

What would happen if I took soaked almonds, vinegar, lemon juice, salt, and pepper, add some water and blended the mix? This was the perfect opportunity to give life to this idea. Into the blender and out of it came an excitingly tasting paste – one could play around a bit with adding more liquid but I felt it was good as it is.

Then it was time to fill the cannelloni, spread the almond paste on top, and sprinkle more pumpkin seeds on top. Bake the Pumpkin Cannelloni for about 15 minutes and you are ready to go and enjoy this blast of a vegan and gluten-free pumpkin recipe.

If you try my Pumpkin Cannelloni, tag me on Instagram and Facebook. Show all your creations. Also I would to see a picture. Cheers to this cooking adventure, Florian.

Pumpkin Cannelloni

Description

Pumpkin recipes were sorely missed on Contentedness Cooking. But not any longer: Here is my recipe for Pumpkin Cannelloni. The Pumpkin Cannelloni come with a filling made from pumpkin, onions, and cranberries and are topped by an amazing almond crust. Surely not one of the usual pumpkin recipes.

Scale

Ingredients

For the almond sauce:

1 1/4 cups (165 g) almonds, soaked overnight

1 lemon

2 Tbs white vinegar

1 1/4 cups (300 ml) water

salt, pepper to taste

For the Pumpkin Cannelloni:

1 small pumpkin

12 vegan + gf cannelloni

1/2 cup (60 g) dried cranberries

1 onion

1 large handful pumpkin seeds

salt, pepper, nutmeg (optional)

Instructions

For the almond sauce:

Soak the almonds in water overnight.

Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

For the Pumpkin Cannelloni:

Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.

Chop the onion and briefly roast them with a drop of your favorite oil. Add them and the cranberries to the mashed pumpkin and mix well. Season with salt, pepper, and – if you like – a pinch of nutmeg.

Preheat oven to 390°F (200°C).

Fill the cannelloni with the pumpkin puree (if the almond sauce is very firm, you could precook the cannelloni a bit first, depending on the manufacturer) and transfer to a baking dish.

Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.

This is such a beautiful and unique recipe Florian! Like all of your recipes! That almond crust totally made me think of the almond pulp that is leftover from when I make almond milk…what an amazing idea to use it as a crust. I love using soaked almond pulp to bake in desserts as well. I bet it gets so nice and crusty in the oven. Love that you added cranberries inside the pumpkin cannelloni as well…I mean, it can’t get any more Fall-inspired than this! Such a beautiful set of photos and I love that you added the pumpkin seeds on top! YUM!